Abstract: The present invention relates to anti-IL-36R formulations for administration to a subject.

Abstract: The present invention relates to anti-interleukin-36 receptor (anti-IL-36R1) antibody formulations for administration to a subject.

Abstract: The present invention relates to anti-IL-36R formulations for administration to a subject.

Abstract: The present invention includes a male incontinence collection container comprising: a walled absorbent cored absorption chamber with an elastic aperture adapted to allow a penis to be in fluid communication with the chamber, wherein the chamber is shaped to deflect urine away from a body during urination, and wherein the elastic aperture is defined further as a breathable, tubular material to aid in the placement and retention in place of the penis; a hydrophobic material positioned between the chamber and the body to prevent contact of the urine with the body; and an absorbent material in the chamber that converts fluid to gel in fluid communication with the chamber, wherein the absorbent material absorbs and retains urine, while keeping a user dry and free from urine contact.

Abstract: A bar of soap with a stick or other similar object placed through the bar of soap and extends out both sides of the bar is disclosed. The soap on a stick maintains the bar of soap off dish or other surface to promote drying the bar of soap and reduces how sogginess of the soap. The soap can be made from number of different materials and may contain colors, scents and conditioners. A soap dish is also disclosed with raised side members that the supports the ends of the stick to keep the bar of soap suspended above the dish. Drippings from the soap are collected in the base of the soap holder. An additional soap holder is disclosed that has elongated fingers to hold the ends of the stick. In this soap holder the drippings from the soap will fall into a shower or basin.

Abstract: A sealed cooking pouch specifically designed for microwave cooking raw frozen protein entrees containing a raw meat protein portion, preferably beef, poultry, fish, pork or veal, along with starch, sauce and vegetable portions. The packaging material is manipulated into a pouch shape, meant to receive the protein entree ingredients before sealing, during the manufacturing process. The packaging material is composed of a heat-sealable polyester layer with a thin layer of aluminum deposited on one side and a layer of water-repellant 20 lb–25 lb. structural paper stock, laminated together through the use of a water-based adhesive. The aluminum can be uniformly deposited centrally where maximum temperature concentration is desired, and deposited in patterns that allow for temperature attenuation in parts of the package where this is desirable. The structural paper outer layer is treated with a wax emulsion to repel water that forms from condensation on the outside of the cooking pouch.

Abstract: A frozen food product which includes a raw protein portion, a raw or an only partially cooked or blanched vegetable portion and a sauce, contained in a sealed cooking pouch made primarily of paper and a susceptor layer, preferably aluminum, which may be placed in an oven or microwave oven so as to cook the contents of the cooking pouch. The raw protein product is preferably one of fish, beef, poultry, pork or veal. The vegetables are raw or blanched vegetables such as julienne peppers, celery, carrots, onions, zucchini or broccoli. The blanched vegetables are only partially cooked so that the time remaining to complete cooking of the vegetables is approximately the same as the time required to cook the raw protein portion.

Abstract: A frozen food product which includes a raw protein portion, a raw or an only partially cooked or blanched vegetable portion and a sauce, contained in a sealed cooking pouch made primarily of paper and a susceptor layer, preferably aluminum, which may be placed in an oven or microwave oven so as to cook the contents of the cooking pouch. The raw protein product is preferably one of fish, beef, poultry, pork or veal. The vegetables are raw or blanched vegetables such as julienne peppers, celery, carrots, onions, zucchini or broccoli. The blanched vegetables are only partially cooked so that the time remaining to complete cooking of the vegetables is approximately the same as the time required to cook the raw protein portion.

Abstract: A frozen food product which includes a raw protein portion, a raw or an only partially cooked or blanched vegetable portion and a sauce, contained in a sealed cooking pouch made primarily of paper and a susceptor layer, preferably aluminum, which may be placed in an oven or microwave oven so as to cook the contents of the cooking pouch. The raw protein product is preferably one of fish, beef, poultry, pork or veal. The vegetables are raw or blanched vegetables such as julienne peppers, celery, carrots, onions, zucchini or broccoli. The blanched vegetables are only partially cooked so that the time remaining to complete cooking of the vegetables is approximately the same as the time required to cook the raw protein portion.

Abstract: An improved process for the copolymerization of ethylene and .alpha.-olefins utilizing highly dilute .alpha.-olefin feedstreams to effect high conversions and catalyst productivities. The instant invention is particularly adaptable to copolymerizing the .alpha.-olefin content of commercially available refinery feedstreams such as Raffinate-2.